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Chefs & Caterers (part 2)

Apr 29, 2015 01:32PM ● Published by Dia

Truluck's

Executive Chef Todd Citta

“Fresh, high-quality ingredients inspire what I love to cook.”

Truluck’s Southlake Executive Chef Todd Citta grew up in the restaurant business and helped in the restaurants owned by his parents. He is quick to name his dad as one of his culinary heroes, right along with Julia Child and Wolfgang Puck. With more than 25 years of high-level culinary experience, Citta brings a wealth of experience and creativity to the restaurant. Chef Citta thrives in a busy environment and has found that the ever-changing landscape of the culinary scene is what keeps him on the cutting edge of the local food movement. This love of the cutting-edge translates into a magnificent experience for his team and guests alike. An avid traveler and lover of fast cars make him an exciting contributor to the team he supports at Truluck’s.

Truluck’s 1420 Plaza Place, Southlake 817.912.0500 | Trulucks.com


Winewood Grill

Executive Chef Francisco Aquado

“The best part about cooking and creating a dish is that it brings people together.”

With 14 years of culinary experience behind him, Francisco Aquado knows what it takes to prepare a good meal. After spending time in the kitchens of large chains like Fleming’s Steak House and Bob’s Steak and Chop House as well as privately owned restaurants like Fusco’s (owned by Chef Michael Fusco) and La Villa Restaurant at the Philbrook Museum in Tulsa, Aquado now serves as the executive chef at Winewood. He says the restaurant’s menu is special because it pairs unconventional ingredients with those that are more well known and traditional—like those found in the tenderloin bruschetta (tomato jam, arugula and pesto). To Aquado food offers never-ending possibilities when it comes to pairing flavors, discovering new elements and creating dishes.

Winewood Grill 1265 S. Main St., Grapevine 817.421.0200 | TheWinewood.com


 Moviehouse & Eatery

Director of Food and Beverage Brandon Hanna

“Fresh ingredients, the season, the daily weather, and my wife— are my inspirations! ”

A student of chemistry and biology in school, Brandon Hanna learned how to cook professionally on the job. Hanna, who serves as Director of Food and Beverage at Moviehouse & Eatery in Keller, attributes his love of cooking and being in the kitchen to his family, specifically his mother. At Moviehouse & Eatery Hannah prepares guest favorites like the Fried Lollipops, Double Dip Shrimp and the M&E Classic Burger. And although it stays true to its standard offerings, the menu is also subject to seasonality. Because the restaurant is not tied to a specific food genre, Hanna has the ability to move in and out various styles of cuisine. It enables him to offer a wide variety of dishes throughout the year.

Moviehouse & Eatery 250 Rufe Snow Dr., Keller 817.741.2540 | TheMoviehouse.com


 Riverwalk Cantina

Executive Restaurant Chef Zeb Hartline

“There are numerous things that inspire me on a daily basis – my family, my love of food, and the enjoyment people get from our dishes.”

Growing up on a 67-acre produce farm in southwestern Michigan, Chef Zeb Hartline initially learned to cook “farm-to-table”—making jams, juices, pickles and preserves. He later would be trained in cooking French cuisine from Le Cordon Bleu Culinary Academy in Orlando. Hartline now serves as Executive Restaurant Chef of the Riverwalk Cantina at the Gaylord Texan in Grapevine where he prepares a Tex-Mex menu, in addition to focusing on putting a modern twist to classical dishes by adding an influence of southern style cooking and BBQ. In fact, Hartline has won more than two dozen BBQ awards on the professional circuit. His passion comes from constructing dishes with his hands and presenting a variety of fresh ingredients and unique flavors in his menu that delight every palette.

Riverwalk Cantina at Gaylord Texan Resort 1501 Gaylord Trail, Grapevine 817.778.1000 | GaylordTexan.com

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